Sheet Pan Chicken Fajitas Recipe

chicken fajitas and veggies stuffed into two tortillas.

Sheet Pan Chicken Fajitas Recipe

Course: Main Course

Cuisine: Mexican

Keyword: sheet pan chicken fajitas

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 264kcal

Author: Megan Gilmore

Chicken Fajitas are a high protein dinner idea that bake in about 20 minutes! When you're done with this flavorful meal, there's only one sheet pan to clean up.

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Ingredients

Fajita Seasoning

1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon ground black pepper
1 ½ teaspoons fine sea salt

Fajita Ingredients

1 red onion , sliced
2 bell peppers (any color) , seeds removed and sliced
1.25 to 1.5 pounds boneless skinless chicken thighs
2 tablespoons olive oil

For serving

tortillas or cooked rice
lime wedges
fresh cilantro

Instructions

Preheat the oven to 400ºF and have a half-sheet pan nearby. (18 by 13 inches) In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, garlic powder, and black pepper. Stir well and set this fajita seasoning aside.
Add the sliced red onion, bell pepper, and chicken to the pan. Drizzle the oil over the chicken and veggies. Then sprinkle the fajita seasoning over the ingredients, flipping the chicken to make sure both sides get coated in the oil and spices. Toss the veggies gently, then spread them out into an even layer on the pan.
Bake at 400ºF for 20 to 25 minutes or until the chicken reaches an internal temperature of 165ºF when tested with an instant-read thermometer. (If you're using boneless chicken breasts, they may require up to 30 minutes to reach that temperature.)
Remove the pan from the oven and let the chicken rest for 5 minutes. Then transfer it to a cutting board and slice thinly, or shred it with two forks. Return the chicken to the pan and toss with the veggies and spices. Serve warm in your favorite tortillas or over a bed of rice for a fajita bowl. Squeeze with lime juice and garnish with fresh cilantro, if desired.

Notes

Nutrition information is for a quarter of the seasoned meat and vegetables, assuming you use only 1.25 pounds of meat. This does not include the tortillas, since the variety may vary. This information is automatically calculated and is just an estimate, not a guarantee.

Seasoning Tip: If you are missing one of the spices for the homemade fajita seasoning, this recipe will still turn out fine... as long as you don't skip the salt. Or, use your favorite store-bought seasoning if you prefer. (Most contain salt already, so don't add extra until you taste it after cooking.)

Storage Tip: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Sheet Pan Note: If you prefer using stainless steel cookware like I do, I used this sheet pan in these photos. It's the first one I've ever used that doesn't warp! (Probably because it's so heavy.)

Nutrition